Name: Eggnog
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Cognac (brandy); 25 ml Aged rum (6-10yr); 10 ml Sugar syrup 'rich' (2:1); 25 ml Milk (whole/full 3-4% fat); 1 fresh Egg (white and yolk)

Ingredients

5/6 fl oz

Cognac (brandy)

5/6 fl oz

Caribbean blended rum aged 6-10 years

1/3 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

5/6 fl oz

Milk (whole milk/full 3-4% fat)

1 fresh

Egg (white & yolk)

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of grated nutmeg.

Method

SHAKE all ingredients with ice.

STRAIN back into shaker.

DRY SHAKE (without ice).

FINE STRAIN into ice-filled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

15.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Milk (whole milk/full 3-4% fat) — Dairy
Egg (white & yolk) — Eggs

History

Eggnog is a vintage Christmas libation, and George Washington, America's first President, famously made his own. It is traditionally made by whisking the egg yolks with sugar; separately stirring the milk, cream, rum and bourbon; and finally combining these two mixtures along with beaten egg white. This is best made in batches and is a faff. Our quick and easy single-serve version delivers on flavour, and if you seek a thicker consistency, then opt for cream in place of milk.

Comments & Discussion

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Chris Dimal 3y

Much better Egg Nog than the others. Just rich enough, and does not need cream. The rum truly ensures a wonderful, delightful dryness.

Niccolò Murtas 3y

Fellow discerning drinkers,

Do you have any suggestions on how to include absinthe in such a marvelous mixture?

Egg McKenzie 3y

eggceptional

Two Hands, One Drink 4y

I worked hard this year to come up with my own shaken EggNog recipe, since I was tired of making batches of the drink only to find I was the only one who liked it. :) My recipe is similar to this, though I do a dry shake instead of this reverse dry shake you have here (6 in one...). My personal innovation, that adds flavor, and helps with the emulsification is to add a half whole cinnamon stick, and half whole nutmeg nut to the shaker - even for the dry shake. They can be reused too.

George Curtis 5y

What do you think of adding 1/4 tsp vanilla extract? Would you recommend it?

Simon Difford Verified User Premium Member 5y

Sure. Or even sub some of the sugar syrup for vanilla syrup.

Mark Artis Premium Member 5y

Rum, cognac, bourbon?

Rob Alderson 4y

I don't have Havana or Cognac in my drinks cabinet, Captain Morgan's Spiced Rum & Aldi brand Brandy sub in for the others & the drink tastes fantastic to me.

CHRIS ELLIOTT 5y

Interesting how the Egg-Nog recipe changes when you log into the Diffords web-site. The "Guest" recipe is Cognac & Rum. When you log in, it becomes Courvoisier V.S. & Diplomatico Reserva Rum.

Simon Difford Verified User Premium Member 5y

Hi Chris. When you log-in the brands in recipes change according to what you put in "Your ingredients". If you have several brands of one spirit (e.g. cognac) in Your ingredients then we display the brand you most recently added. If you remove products from Your ingredients then the brand displayed in cocktails revert to our recomendations.